Guacamole made with added broccoli, edamame, or kale

Looking for an alternative to traditional guacamole? Try this recipe for a tasty update on the traditional. It has great texture with a mix of broccoli, avocado, Roma tomatoes, and onions. Best of all, it’s loaded with antioxidants and passes the veggie kid test!

What’s In It…

  • 12 oz. broccoli florets, steamed
  • 1/2 c. cilantro, chopped (approximately 1/2 bunch)
  • 3/4 c. Roma tomatoes, seeded and diced (approximately 1-1/2 tomatoes)
  • 1/2 medium onion (yellow or red), finely diced
  • 1/2 jalapeno pepper, seeded and finely diced (reserve some seeds)
  • 1 large avocado, pit removed, flesh scooped out (about 1-1/8 cup)
  • 1-1/2 small limes, juiced
  • 1/8 tsp. or less Hawaiian sea salt
  • 1 large clove garlic, minced
  • A few drops of Cholula® hot sauce (optional)

How It’s Made…

1. Steam broccoli until tender and set aside to cool.
2. Add cilantro, tomatoes, onion, jalapeño peppers + some seeds to a medium bowl.  
3. Combine cooled broccoli and avocado in a food processor, then pulse very briefly.
4. Add lime juice and sea salt to the broccoli-avocado mixture and pulse* again to blend. Add blended ingredients to cilantro-tomato mixture in the bowl.
5. Add garlic and hot sauce (optional) to the mixture.
6. Blend and stir all the ingredients together.

*Keep as chunky as desired. Authenticity requires some chunkiness.

Makes 2 cups.

Spread on a sandwich instead of mayonnaise or serve with Zesty Home-Baked Tortilla Chips, carrot chips, sliced cucumbers, or grilled fish tacos. Also, try it as a layer for your next version of avocado toast.

Karen’s Fit Tip:  For another delicious variation with a bigger boost of protein, substitute 12 oz. edamame (shelled soybeans) or frozen peas for the broccoli. Steam until tender, then chop in a food processor. One of my favorite guacamole combos is kale. Add a couple cups (or more) of raw kale leaves and chop small in your food processor. It’s a great way to include more healthy greens in your eating plan!

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